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Recipes

May 04

Berry Pancakes – Vegan and Gluten Free

By Lisa

This is a recipe I’ve been tweaking for a while, and I’m really happy with how it turned out! Everyone loves our Berry, Apples + Spinach Veggie-Go’s, so I took the hint and made this recipe with all the yummy berries that we use; strawberries, blueberries, and raspberries! I love whipping these up on Saturday mornings, or for a big crowd on holidays or family gatherings. The recipe is easy to double or triple, and covers lots of specific dietary restrictions so it’s a guaranteed crowd pleaser. These pancakes are vegan, gluten free, dairy free, and can be made nut free with your favorite non-dairy milk. Plus the berries are bursting with antioxidants!

Very Berry Pancakes

Prep Time: 5 minutes

Cooking Time: 10 minutes

Makes: 12 pancakes

¾ cup GF all purpose flour

¾ cup oat flour

¼ tsp salt

2 ½ tsp baking powder

1 ½ Tbs flax meal

½ cup applesauce (or mashed banana)

¾ cup nut milk of choice

3 Tbs Maple syrup

1 tsp vanilla

1 cup of frozen or fresh berries of choice

Cooking oil or spray

Make a flax ‘egg’ by combining ¼ cup of nut milk with flax meal in a small bowl or measuring cup, and let sit while you combine the rest of the ingredients.

In another medium bowl, combine applesauce, nut milk, maple syrup, and vanilla. Add the flax ‘egg.’ With a spatula or wooden spoon, gently fold the dry ingredients into the wet, adding the berries as you mix.

Heat a non-stick griddle over medium heat with a thin coat of cooking spray or oil. Scoop about 1/3 cup of batter onto griddle. Cook about 2-3 minutes or until golden brown on each side.

Kids love to be helpers on this recipe, too. I usually man the griddle but enlist the kiddos for help measuring and mixing! (And sneaking bites of berries, of course)